Steamed Pigeon with Bamboo Fungus and Egg

Name: Steamed Pigeon with Bamboo Fungus and Egg
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 squab; 6 Dictyophora; Some salt; 2g pepper; 15g Cooking Wine; 500ml Clear chicken soup; 2g Sliced ginger; 5g Green onion

by Mingyue Dance Tsing Yi

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Bamboo fungus eggs contain 16 kinds of amino acids and rich protein, which can promote blood circulation, invigorate qi, and relieve pain.

Pigeon meat is nutritious, easy to digest, contains protein and fat, and also contains trace elements and vitamins. It is nutritionally balanced. Traditional Chinese medicine believes that pigeon meat is salty in taste and has the effects of nourishing the kidneys, replenishing qi, expelling wind and detoxification.

The combination of the two is nourishing and unique, and has significant effects on dizziness, fatigue, and memory loss.

Ingredients

Steamed Pigeon with Bamboo Fungus and Egg

1. Prepare materials. Wash the slaughtered pigeons. Wash the bamboo fungus egg

Steamed Pigeon with Bamboo Fungus and Egg recipe

2. Squash pigeon with ginger, green onion, pepper, salt, cooking wine and marinate for 50 minutes to taste

3. Remove the outer skin of the bamboo fungus egg, change the knife, and cut 2 cuts on the top. (The egg skin of bamboo fungus eggs is also edible, and the taste is like black fungus. I think the smell of soil is too big, so I removed it)

4. Peeled bamboo fungus eggs

5. After the pigeon is marinated, put it in a heat-resistant utensil, put the bamboo fungus egg, and add the chicken broth

6. Steaming oven-pure steaming function key-preheat 115 degrees (it seems to be the highest temperature), put the container into the steaming oven, 115 degrees, steam for 35 minutes

Tips:
1. The pigeon must be cleaned, otherwise the soup will be turbid.

2. When steaming, it should be steamed on high heat until the meat is rotten. (If you use natural gas, put the pigeon and bamboo fungus eggs in a casserole, seal the lid, and steam until the pigeon meat is rotten.)

3. Chicken broth can also be replaced with other broth and thick soup.